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Pumpkin Pot de Crème

Creamy Pumpkin Pot de Crème to Savor This Fall

Indulge in a delightful Pumpkin Pot de Crème that celebrates fall flavors with its smooth custard and warm spices.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 1 cup Heavy Cream can substitute with half-and-half for lighter option
  • 1/2 cup Whole Milk low-fat milk can be substituted but reduces richness
  • 1/2 cup Brown Sugar white sugar can replace but may lack caramel notes
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Allspice
  • 1/2 teaspoon Ground Cardamom
  • 1/2 teaspoon Ground Nutmeg
  • 4 Egg Yolks no substitutions recommended
  • 1 cup Pumpkin Puree can substitute with butternut squash puree
  • 1 teaspoon Vanilla Paste vanilla extract is an acceptable substitute
  • 1 tablespoon Molasses honey can work but alters flavor
For the Whipped Cream
  • 1 cup Heavy Cream
  • 2 tablespoons Maple Syrup honey or agave syrup are alternatives
  • 1/2 teaspoon Maple Extract can be omitted if unavailable

Equipment

  • medium saucepan
  • Mixing Bowl
  • electric mixer
  • fine mesh sieve
  • Baking dish
  • Small oven-safe cups or ramekins

Method
 

Pumpkin Pot de Crème Instructions
  1. Preheat your oven to 325°F (163°C) to ensure even baking.
  2. In a medium saucepan, combine 1 cup of heavy cream and ½ cup of whole milk. Heat over medium heat until steaming but not boiling, about 5 minutes.
  3. Add ½ cup of brown sugar, along with the ground spices into the warm cream mixture. Stir until fully dissolved and cool slightly.
  4. In a separate bowl, whisk together 4 egg yolks, 1 cup of pumpkin puree, 1 teaspoon of vanilla paste, and 1 tablespoon of molasses until smooth.
  5. Slowly pour the cooled cream mixture into the pumpkin mixture, whisking continuously. Strain through a fine mesh sieve into a measuring cup.
  6. Pour the custard into small oven-safe cups. Place cups in a larger baking dish and fill with hot water halfway up the sides of the cups.
  7. Bake for 35-40 minutes until edges are set but the center is slightly jiggly.
  8. Cool the custards for about 30 minutes on a wire rack, then refrigerate for at least 2 hours.
  9. In a bowl, whip 1 cup of heavy cream with 2 tablespoons of maple syrup and ½ teaspoon of maple extract until soft peaks form.
  10. Top each chilled custard with whipped cream and sprinkle with nutmeg before serving.

Nutrition

Serving: 1cupCalories: 330kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 5000IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Store leftover custard in an airtight container for up to 3 days. It can be frozen for up to 2 months without the whipped cream topping. Thaw in the refrigerator overnight before serving.

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